Food Recipes

Drink Recipes

Spring Salmon Salad


3 - 4 oz salmon fillets

Lemon Juice

Olive oil

Salt and pepper


1/2 cup diced English Cucumber

1 shallot finely diced

1 tablespoon white wine vinegar

2 tablespoons olive oil

Salt and pepper


2 handfuls ruby red or butter leaf lettuce

1 bunch scallions

1/2 cup shelled peas

2 to 3 stalks asparagus, sliced on the diagonal

Lemon juice

Salt and pepper


1. Preheat oven to 400° F

2. Lay your salmon on a parchment lined baking sheet. Squeeze a good amount of lemon juice, drizzle with olive oil and season with salt and pepper. Bake for 10 - 14 minutes depending on thickness of fish.

3. Once cooked, let it cool. Break up the pieces into natural flakes and refrigerate.

4. In a small bowl, mix together your chopped cucumber and shallot. Pour in vinegar and season with salt and pepper. Stir in olive oil.

5. Wash and dry lettuce.

6. Cut off end of your scallions and peel off the outer layer. Thinly slice scallions on the bias and place in a medium bowl.

7. Blanch peas for 30 seconds in well salted boiling water. Rinse under cold water and add to the bowl with scallions.

8. Cut off tough bottom end of asparagus on a bias and add to the bowl with peas and scallions.

9. Dress the lettuce with about half of the vinaigrette. Divide lettuce onto plates.

10. Gently sprinkle the salmon over the lettuce. Dress the scallions, peas and asparagus with the remaining vinaigrette and sprinkle over salmon and lettuce.

Enjoy with Cru Select New Zealand Sauvignon Blanc